St. Germain — Puree of peas. Saxonne — Puree of turnips, potatoes, onions, and fines herbes. Soissonaise — Puree of haricot beans. Soubise — Puree of onions. Haricots Vert (French Beans). A la Creme — Blanched, mixed with cream, and served in timbales. Fspagnole — Blanched, mixed with demiglace, and served. Frangaise — Blanched, sauteed with butter, juice of lemon, and chopped parsley. Lyonnaise — Blanched and sauteed with thin sliced onions, demiglace, and chopped parsley. MaiPre d'Hotel — Blanched and mixed with mai✪ Maryland Corn Fritterstre d’ hotel butter. Orleannaise — Blanched and sauteed with butter, chopped onions, and juice of an orange. Legumes ( Vegetables ). 401 Paloise — Prepared as Francaise, substituting the juice of lemon for wine vinegar. Panaches — Blanched and mixed with cooked flageolets. Tourangelle — Blanched and mixed with bechamel sauce, yolks, and chopped parsley. Viennoise — Blanched, lie with butter, sugar, a little vinegar, and demiglace. Villiars — Blanched, well drained; when cold, they are floured and fried. Haricots Blanc (Haricot Beans, White). Bretonne — Cooked and sauteed with chopped onions, tomato, and demiglace sauce. Creme — Served with bechamel and cream. Hollandaise — Cooked and served with Hollandaise sauce. Lyonnaise — Cooked and sauteed with onions, escha- lots, and butter. Maitre cV Hotel — Cooked and served with maitre d’ hotel butter. Robert — Cooked and served with Robert sauce. Viennoise — Cooked and served with sauteed bread- crumbs and butter. Haricots Rouge (Red Haricot Beans). Bourguignonne — When nearly cooked, add claret, dice of bacon, onions, and carrots sauteed with butter, finish cooking, and lie with kneaded butter. D D 402 The New Practical Cookery Guide. Etuves — Cooked with claret, water, onions, and butter. Mdconnaise — Cooked with Macon wine and water, lean bacon, and onions. Champignons (Mushrooms). A la Creme — Sliced, cooked with butter, juice of lemon, salt, and pepper ; when nearly done, add cream✪ A la Creme (Mushrooms). Bordelaise — Sauteed with butter, eschalots, fines herbes, tomatoes, Jie demiglace. Bourguignonne — Sauteed with oil and beurre d’escar- gots, then grilled. Cajpucine — Sliced and sauteed with oil, parsley, and chopped pigeon, lie Allemande sauce. Farcis — Farced with d’Uxelle, crumbs over, and gratines. Fines Herbes — Sliced and sauteed with butter and fines herbes. Livonienne — Cooked whole or in a marinade of oil, water, salt, and pepper, capers, gherkins, dice of beetroot, and juice of lemon ; served hot or cold. Provengale — Sliced and sauteed with oil, garlic flavour, fines herbes, crumbs over, and gratines. Puree — Pressed through a sieve raw and cooked with thick bechamel, butter, and cream. Busse — Sliced and sauteed with butter, fennel, onions, and bouquet, lie with sour cream. Sous Cloches — Well trimmed and clean fresh mush- room heads, lightly sauteed with butter and highly seasoned, placed in a special dish on Legumes ( Vegetables ) . 403 toast and masked with thick cream, flavoured with sherry, cayenne, and nutmeg, cover with mushroom bell glass, pour a thread of cream round, and bake in hot oven for about ten minutes. Laitue (Lettuce). t Braisee — Blanched and braised with veal gravy served folded with croutons round. Creme — Blanched and cooked with cream sauce. Farcie — Blanched and cut in halves, farced with d’Uxelle, and braised as Au Jus. Moelle — Prepared as Braisee and served with slices of blanched beef marrow over.

AI-modernized reading of the original text

St. Germain — Puree of peas. Saxonne — Puree of turnips, potatoes, onions, and fines herbes. Soissonaise — Puree of haricot beans. Soubise — Puree of onions. Haricots Vert (French Beans). A la Creme — Blanched, mixed with cream, and served in timbales. Espagnole — Blanched, mixed with demiglace, and served. Française — Blanched, sauteed with butter, juice of lemon, and chopped parsley. Lyonnaise — Blanched and sauteed with thin sliced onions, demiglace, and chopped parsley. Maître d'Hôtel — Blanched and mixed with maitre d’ hotel butter. Orleannaise — Blanched and sauteed with butter, chopped onions, and juice of an orange. Legumes ( Vegetables ). Paloise — Prepared as Francaise, substituting the juice of lemon for wine vinegar. Panaches — Blanched and mixed with cooked flageolets. Tourangelle — Blanched and mixed with bechamel sauce, yolks, and chopped parsley. Viennoise — Blanched, tied with butter, sugar, a little vinegar, and demiglace. Villiars — Blanched, well drained; when cold, they are floured and fried. Haricots Blanc (Haricot Beans, White). Bretonne — Cooked and sauteed with chopped onions, tomato, and demiglace sauce. Creme — Served with bechamel and cream. Hollandaise — Cooked and served with Hollandaise sauce. Lyonnaise — Cooked and sauteed with onions, eschalots, and butter. Maître d'Hôtel — Cooked and served with maitre d’ hotel butter. Robert — Cooked and served with Robert sauce. Viennoise — Cooked and served with sauteed breadcrumbs and butter. Haricots Rouge (Red Haricot Beans). Bourguignonne — When nearly cooked, add claret, dice of bacon, onions, and carrots sauteed with butter, finish cooking, and lie with kneaded butter. D D 402 The New Practical Cookery Guide. Etuves — Cooked with claret, water, onions, and butter. Mdconnaise — Cooked with Macon wine and water, lean bacon, and onions. Champignons (Mushrooms). A la Creme — Sliced, cooked with butter, juice of lemon, salt, and pepper ; when nearly done, add cream. Bordelaise — Sauteed with butter, eschalots, fines herbes, tomatoes, tied demiglace. Bourguignonne — Sauteed with oil and beurre d’escargots, then grilled. Capucine — Sliced and sauteed with oil, parsley, and chopped pigeon, tied Allemande sauce. Farcis — Farced with d’Uxelle, crumbs over, and gratines. Fines Herbes — Sliced and sauteed with butter and fines herbes. Livonienne — Cooked whole or in a marinade of oil, water, salt, and pepper, capers, gherkins, dice of beetroot, and juice of lemon ; served hot or cold. Provengale — Sliced and sauteed with oil, garlic flavour, fines herbes, crumbs over, and gratines. Puree — Pressed through a sieve raw and cooked with thick bechamel, butter, and cream. Russe — Sliced and sauteed with butter, fennel, onions, and bouquet, tied with sour cream. Sous Cloches — Well trimmed and clean fresh mushroom heads, lightly sauteed with butter and highly seasoned, placed in a special dish on Legumes ( Vegetables ) . toast and masked with thick cream, flavoured with sherry, cayenne, and nutmeg, cover with mushroom bell glass, pour a thread of cream round, and bake in hot oven for about ten minutes. Laitue (Lettuce). t Braisee — Blanched and braised with veal gravy served folded with croutons round. Creme — Blanched and cooked with cream sauce. Farcie — Blanched and cut in halves, farced with d’Uxelle, and braised as Au Jus. Moelle — Prepared as Braisee and served with slices of blanched beef marrow over.

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